Mint Brownies

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Easy-to-make Mint Brownies have a thick layer of mint frosting and a soft chocolate ganache topping.

For the holidays, be sure to try this Peppermint Brownies variation. Other brownie recipes to love: Cosmic Brownies or Gluten-Free Brownies.

Up-close image of two squares of Mint Brownies stacked on top of each other with a bite taken out of the top one.

Mint Brownies

When I was in my junior year of college at BYU, I worked for a bit at one of the Creamery® ice cream and bakery shops in Provo. I’d work early in the morning, go to classes and do homework, and then wait tables at night. If you are from Utah and live near the Provo area, you likely know about The Creamery. They are pretty famous in and near Provo for their ice cream (Their Graham Canyon ice cream contains all the good things in life). They’re also known for their donuts and mint brownies.

If you happened to be the first person at work when the orders came in, you got the oh-so-coveted responsibility of cutting the mint brownies. This was the best responsibility because the small little corners or edge pieces that weren’t so pretty? They were fair game. Meaning, we were allowed to eat all ugly pieces. Naturally, I was always early to work. And I cut up and subsequently ate those edge pieces far, far too often! 

So, I feel that this experience has made me an expert in all things related to mint brownies. And by an expert, I mean, I don’t settle for second-rate mint brownies! This recipe has been several months in the making. I’ve tried lots of different ingredients/quantities/methods and am so excited to finally share with you my very favorite Mint Brownies. 

Process shots-- images showing the brownie box mix; the recipe being made; Oreos being added to the brownie batter; and the batter being put in a pan and baked.

How to make Mint Brownies

Below I’m breaking down the three layers of this dessert in more detail. The photo collages show the process of making the brownies, frosting, and ganache.

Mint Brownies base: brownies

We begin with a boxed mix for these brownies. Truly, I think brownie mixes are delicious and they’re convenient. Especially since we’re making the frosting and topping from scratch, it’s nice to have a little shortcut here. If you want to make your brownies from scratch, use your favorite brownie recipe in place of the mix in this recipe (Make sure it fills an 8×8 or 9×9-inch pan).

Mint Brownies middle: mint frosting

Most mint brownies have a buttercream layer, but this recipe calls for a cream cheese frosting. I love the addition of cream cheese here because it gives the frosting so much more flavor and helps to balance the sweetness of the brownies and fudge topping.

  • Food coloring is fun to make these brownies look minty or festive looking (for St. Patrick’s Day), but it’s optional. Without the food dye, the frosting will be white but still taste the same.
  • Make sure to use peppermint extract, not mint. Mint extract (which is more wintergreen flavor) makes the frosting taste like toothpaste; the peppermint is much milder. Depending on how strong of a mint flavor you’d like, use 1 to 1 and 1/2 teaspoons in the frosting. The actual strength of the peppermint extract will also depend on the brand (some are more potent than others). I use 1 teaspoon of McCormick® peppermint extract, which we find to be the perfect amount.

Mint Brownies topping: chocolate ganache

And finally, the chocolate ganache topping, which is actually my favorite part of these Mint Brownies! The topping is thick, rich, and luxuriously smooth.

  • We use milk chocolate for the topping, but if you’re not a fan of over-sweetness, use semi-sweet or dark chocolate chips.
  • The topping is soft, so allow plenty of time for the topping to firm up before cutting and serving these bars.

Images of the mint frosting being made; the chocolate being melted and added on top of the frosting layer of the brownies.

Mint Brownie tips

  • For easier bar removal, line the pan with parchment paper. With the extra layers of mint frosting and ganache, you’ll thank me later!
  • Make sure the cream cheese and butter are softened to room temperature before beating; otherwise the frosting can get lumpy and not mix smoothly.
  • If your brownie mix comes with a fudge layer, leave it out of the mix and spread it onto the brownies straight from the oven instead; this gives you another delicious layer!
  • Chop the Oreos finely. We don’t want chunks of Oreos in the brownies, but rather for the small pieces to melt and further intensify the chocolate flavors.
  • Be patient in layering. The brownies need to be completely cooled and firm before adding the frosting and the frosting needs to be chilled before adding the chocolate ganache. Take your time layering this dessert for the best results. I usually make the brownie base the night before.
  • For easier slicing, run your knife under hot water and then wipe off with a towel between slices.


Store any leftovers in an airtight container in the fridge. Brownies are best eaten within 3-4 days. I don’t recommend freezing these mint brownies; the dairy in the frosting and the ganache don’t do well with freezing and thawing.

Up-close image of one of the Mint Brownies on a plate with a bite out of it.

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Mint Brownies

5 from 5 votes
Easy-to-make Mint Brownies have a thick layer of mint frosting and a soft chocolate ganache topping.
Print Recipe

Mint Brownies

5 from 5 votes
Easy-to-make Mint Brownies have a thick layer of mint frosting and a soft chocolate ganache topping.
Course Dessert, Snack
Cuisine American
Keyword mint brownies
Prep Time 35 minutes
Cook Time 40 minutes
Chilling Time 2 hours
Total Time 3 hours 15 minutes
Servings 12 -16 bars
Calories 339kcal
Author Chelsea Lords
Cost $4.58


  • 1 package (17.8 ounces) brownie mix and the ingredients called for on the package. (I recommend Betty Crocker's Supreme Triple Chunk)
  • 6 regular Oreos, finely chopped (leave the creme filling inside)


  • 3 ounces full-fat cream cheese
  • 4 tablespoons unsalted butter
  • 1 teaspoon peppermint (not mint) extract
  • 1/16 teaspoon fine sea salt
  • 2 cups powdered sugar
  • Optional: green food coloring


  • 1 cup + 2 tablespoons milk chocolate chips (or semi-sweet chocolate chips if desired)
  • 2/3 cup full-fat heavy cream
  • 1 tablespoon unsalted butter


  • BROWNIES: Preheat the oven to 350 degrees F. Line a 9x9-inch (8x8-inch works, but we prefer 9x9) baking pan with parchment paper, leaving an overhang. Follow package directions to prepare the brownies -- do not add the fudge packet if it came with your brownies (reserve the packet for later). Very finely chop 6 Oreo cookies and add to the brownie ingredients. Stir everything together to make a thick batter. Transfer to the prepared pan and bake according to package instructions, taking care not to overbake. As soon as the brownies are baked, remove from the oven and allow to cool for 3-4 minutes. If you had a fudge packet, spread it over the brownies now. Cover the brownies tightly and place in the fridge (or freezer) while preparing the frosting layer.
  • CREAM CHEESE FROSTING: In a large bowl, beat together the (softened to room temperature; not melted) cream cheese and butter until smooth and creamy. Add in the peppermint extract to preference; we use 1 teaspoon (See Note 1). Add in the salt, food coloring if using, and powdered sugar. Beat until smooth and creamy. Resist the urge to add milk or cream; it will seem like it’s not coming together at first but just keep beating until it does. Scrape down the sides as needed with a spatula. Spread frosting evenly over completely cooled brownies. Return the brownies to the fridge while preparing the ganache.
  • GANACHE: Measure chocolate chips into a heatproof bowl and set aside. Add heavy cream and butter to a glass measuring cup and microwave until steaming hot (but not boiling), about 60 to 90 seconds. Pour the hot cream mixture over the chocolate chips. Do not stir. Cover the bowl with a pot lid or a plate to keep in the heat. Let stand for 5 minutes. Then stir until chocolate is fully melted and smooth. If needed, microwave the mixture for 15 seconds to fully melt. Let ganache stand for 10-15 minutes to thicken. Whisk again and then pour and smooth over the frosting layer. Let brownies stand at room temperature for 30 minutes (to keep the top glossy-- don't immediately refrigerate) and then refrigerate for 2-3 hours or until chocolate topping is firm. 
  • SERVE: Using the overhang of parchment paper, remove brownies from the pan and cut with a very sharp knife. To get clean cuts, run your knife under very hot water, dry, and then slice in quick fast cuts.

Recipe Notes

Note 1: The strength of the peppermint extract varies from brand to brand; I use McCormick extract and 1 teaspoon is perfect for us. Taste the frosting and decide if you'd like more extract, up to 1 and 1/2 teaspoons.

Nutrition Facts

Serving: 16bars | Calories: 339kcal | Carbohydrates: 48.4g | Protein: 3g | Fat: 15.9g | Cholesterol: 23.4mg | Sodium: 109.3mg | Fiber: 1g | Sugar: 38.2g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

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Recipe Rating


  1. 5 stars
    So easy to make. Turned out perfectly. And my favorite was the ganache! Never had brownies with ganache on top before.

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